Shavuoth(holiday celebrating giving of the Torah - is one of my favorite
jewish holidays. One of my favorite traditions is the eating of sweet dairy foods. Here are a few traditional and not so traditional Shavuoth recipes
This is really a crepe and not a shell, to be used in your favorite manicotti or cannelloni recipes. These are tender, and in my opinion the flavor is nicer than store-bought. The batter can be flavored by the addition of dried basil or oregano, or use your imagination. Simply place the filling in the center of each crepe vertically, then bring each side towards the center, placing seam-side down in your baking dish. Voila! You have a filled manicotti with none of the time and mess associated with trying to stuff a store-bought shell. I find this method alot more fun ! They will expand during baking so allow plenty of room in your baking dish.
I have been making these for years for my get togethers and I sometimes make these using phyllo dough but puff pastry is really just as good and more convenient --- I sometimes add in roasted garlic into the spinach mixture and also a pinch of cayenne pepper for a bit of heat --- these are so good and make wonderful appetizers!
A Pakistani/Indian dessert that uses primarily only milk and sugar! It's a great way to use milk that has *just* spoiled (slightly sour-- not nasty moldy!). Works perfectly fine with fresh milk too. Cooking time includes the refrigeration time.
Sweet milk balls in thick milk.This recipe is really great.when I was in India I used to make it with fresh cow's milk.But in the USA its hard to find fresh cow's milk ,so I just make it with Samrock whole milk or any whole milk.Every time it comes out great.
This is just the best combination of my two most favorite deserts. I am not sure where this recipe originated from but it is one my flatmate would make when he had to make a dessert and it was always a winner. Time of prep does not include the final chilling of the Cheesecake
After having a piece of Lemon Mousse Cheesecake at the Cheesecake Factory, I went on a mission to find a similar recipe. This was found on the Food Network website. The recipe is courtesy of Peggy Russell.
A frozen pie shell can be a great thing to have around, especially if there's little time to get dinner and you want something done quickly and done well. This is one of those recipes. A snap to put together, provided you have all the ingredients, and a delicious meal with little effort.
I was originally given this gratin recipe by a friend, and it was delicious. But, I couldn't leave well enough alone and have tweaked the recipe this way and that, and I really think it's fantastic - you let me know.
The secret to my spanakopita is 3 kinds of onion - red onion, spring onions and leek. If you are lacking one, just add more of the others, but this is the 'secret ingredient' to an excellent pie. Enjoy!
These are little cheese puff triangles, this size is excellent for an appetizer, for dinner entree, use full sheet of phyllo and make larger. Tiropetes can be frozen,uncooked, layered with wax paper. They can be baked right out of the freezer. Posting for ZWT II Greece
Taken from a cookbook my late DM purchased at the Sacramento Greek Festival, prepared by members of the Greek Orthodox Church here.
Another recipe I clipped from a magazine that featured a Greek Gourmet Dinner Party menu and recipes. I've had this for years, since I first served this in 1981! Instead of the more familiar triangular pastries, these are rolled up jelly-roll fashion to make them easier to serve as finger food. These can be made ahead and frozen until needed.
I love Spanakopita. This recipe appeals to me because it has the basic tastes, without all the carbs. Makes a great breakfast, lunch or dinner. Recipe was gathered from an unknown source and put here for safe-keeping.
Found this on alt.food.vegan where it is an adaptation Peter Berleys' 'Lemon Tart with Toasted Almond Crust' from his book, 'The Modern Vegetarian Kitchen'. I haven't tried it but it has excellent reports from the newsgroup.